ROASTED RED PEPPER AND TOMATO SOUP

• 3 red peppers, halved

• 4 tomatoes , halved

• 1 tbs olive oil

• ½ tsp sugar

• ½ tsp dried basil

• 1 tbs olive oil

• 1 small onion (or half medium)

• 1 small garlic clove (or half)

• 450ml vegetable stock

1. Roast the peppers and tomatoes in oil, sugar and basil for 1 hour at 195c

2. Add olive oil and onion to a hot pan until soften, then add the garlic and cook for a minute

3. Add the roasted veggies and stock and cover and bring to the boil

4. Blend until smooth and season to taste